Ingredients: -1 jalapeno, seeded -1 cup water -1/2 cup white vinegar -1 tablespoon sugar -1 teaspoon kosher salt -1/2 teaspoon freshly ground black pepper -6 large cucumbers (8 cups), peeled and sliced 1/4 inch thick -6 tablespoons olive oil -3 cloves garlic, minced Instructions: 1. Cut the jalapeno in half crosswise. Remove the seeds and stem. In a medium saucepan over medium heat, bring the water to a boil. Add the jalepeno halves and simmer for 10 minutes. Drain in a colander set in the sink. 2. In a small bowl, whisk together the vinegar, sugar, salt, and pepper. 3. In a large bowl, combine the cucumbers, jalapeno halves, and 3 tablespoons of the olive oil. Pour the vinegar mixture over the cucumbers and toss to coat. 4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. 5. In a small skillet over medium heat, heat the remaining 2 tablespoons olive oil until hot. Add the garlic and cook for 1 minute or until fragrant. 6. To serving bowls